One of the dishes Egypt is famous for is stuffed pigeons, called ‘hamam mahshi’ in Arabic. Considered a great delicacy since ancient times, there are some restaurants in Egypt that specialise in pigeon dishes. Pigeon meat is dark and fatty, much like duck meat, and because each pigeon has only a little bit, people eat a whole pigeon or two per meal. Domesticated young pigeons that have never flown, also known as squab, provide the most tender meat. For this recipe we have used the traditional stuffing of freekeh and flavoured it with cinnamon and allspice.